Stuffed Bell Peppers with Rice and Herbs
Stuffed bell peppers are a classic dish that is easy to make and can be customized to your liking. This recipe uses brown rice, onion, celery, carrots, herbs, and spices to create a flavorful and satisfying filling. The bell peppers are then roasted in the oven until tender and the rice is cooked through. This dish is perfect for a weeknight meal or a special occasion. It is also a great way to use up leftover rice and vegetables.
Stuffed bell peppers have been around for centuries. The first recorded recipe for stuffed bell peppers dates back to the 15th century, and the dish has been popular ever since. Over the years, many different variations of stuffed bell peppers have been created, but the basic concept remains the same: a hollowed-out bell pepper is filled with a mixture of rice, meat, vegetables, and spices, and then baked in the oven. This recipe for stuffed bell peppers with rice and herbs is a simple and delicious variation on the classic dish. The filling is made with brown rice, onion, celery, carrots, herbs, and spices, and the bell peppers are roasted in the oven until tender and the rice is cooked through. The result is a flavorful and satisfying dish that is perfect for a weeknight meal or a special occasion. It is also a great way to use up leftover rice and vegetables.
Stuffed Bell Peppers with Rice and Herbs Stuffed Bell Peppers with Rice and Herbs Stuffed Bell Peppers with Rice and Herbs Stuffed Bell Peppers with Rice and Herbs
Prep time: 30 | Cook time: 35 | Serves: 4
Ingredients
  • 4 bell peppers, any color
  • 1 cup cooked brown rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and ribs.
  3. In a large bowl, combine the cooked rice, onion, celery, carrots, parsley, basil, oregano, salt, and black pepper.
  4. Stuff the bell pepper halves with the rice mixture.
  5. Place the stuffed bell peppers in a baking dish and add 1/2 cup of water to the bottom of the dish.
  6. Bake for 30-35 minutes, or until the bell peppers are tender and the rice is cooked through.
  7. Let cool for a few minutes before serving.
Why It Works
  • The combination of brown rice, onion, celery, carrots, herbs, and spices creates a flavorful and satisfying filling.
  • Roasting the bell peppers in the oven intensifies their sweetness and flavor.
  • The addition of water to the baking dish creates steam, which helps to cook the rice evenly and prevents the bell peppers from drying out.